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Duck legs on cabbage in the oven

Duck legs on cabbage in the oven


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The duck legs are left from evening to morning in a marinade consisting of: olive oil, dill, crushed garlic and a little lemon juice.

The next day, cut the cabbage into strips, season with salt, pepper and thyme and pour the broth over it. The duck legs are raised above the skin to better drain the fat from them over the cabbage, put on top of the cabbage in the oven, giving heat up and down, 180 degrees C, about an hour covering the tray with aluminum foil and another hour uncovered and turning the meat on the other side.

When serving, you can put a little sour cream on top.


Duck leg on a bed of cabbage

Preheat the oven to 180 degrees Celsius, on the "ventilation" function or the gas oven to three quarters of the power.

Preheat a pan over low heat and in the meantime season the duck legs with cinnamon and nutmeg with freshly ground salt and pepper. Place the thighs in the pan and brown them on both sides. Squeeze the juice from an orange and set it aside. Remove the browned duck legs on a tray and place them in the preheated oven for 30-35 minutes.

Gently drain the excess fat from the pan in which you browned the duck, then pour the orange juice together with the butter, cloves, juniper and star anise into the same bowl over medium heat. Let it boil 2-3 times on the fire, during which time finely chop the red cabbage.

When the orange sauce has reduced slightly, add the chopped red cabbage over which you drizzle olive oil, then mix and add a bay leaf and apple cider. Season with salt and freshly ground pepper and leave on the fire until the cabbage softens slightly.

Place the duck legs removed from the oven on top and serve with a glass of apple cider.


Duck leg boiled in oil and butter, with sweet and sour red cabbage

I have long set out to find one of the old cookbooks left over from my ancestors and to make a monumental recipe that no one has heard of. The big problem was that I borrowed a book from a friend and didn't return it when I promised, so I had to take my cooking care and finish my glorious literature.

Now what does that book have to do with, and more specifically, this whole food story, I'm trying to tell you right away.

The book was called "The Black Swan" by N. Nicholas Taleb, in which he talked about the "very unlikely impact" (it's an interesting book that I recommend - it's not about food). As I was very unlikely to present you with a swan meat recipe (if you have one, let me know), I decided to choose another fly, namely the duck.

I've seen that many people avoid cooking duck (for various reasons) so I thought I'd show you a more "handy" way to make Confit du Canard, or in Romanian duck garnish, with the mention that it's not a you will be able to preserve it as you can through the traditional recipe, which includes a lot of duck lard, which is not easy to find with us, in its raw state (either it is expensive, or you do not have ducks with you).

I took two duck legs, cleaned them in the bone area with a knife and left them in the fridge overnight with salt (plenty), 2 bay leaves, thyme, pepper and crushed garlic. After I took them out of the fridge, I washed them (that's why I add a little more salt) and I wiped them well with water.

In a small pot (enough to fit two thighs next to each other) I put 200 ml. sunflower oil and 200 gr butter and I let the butter melt over very low heat, after which I cleaned all the foam that formed (almost, no one is perfect).

I put the thighs on and left them to boil for an hour and a half. Attention: the fire must be extremely small, they must not boil as in the soup pot (the basic technique proposes that they be left in lard for 4 hours in the oven over low heat). They must also be fully covered. If the mixture of butter and oil is not enough, add more oil. Those who have endless reserves of olive oil can only use olive oil.

For the cabbage, sauté a finely chopped onion with 2 cloves of garlic crushed in olive oil. Add half a finely chopped red cabbage (no fingers) and sauté until it starts to soften (becomes glossy).

Put 2 tablespoons brown sugar, two tablespoons currant jam (or berries, bitter cherries or whatever you have), 2 tablespoons vinegar, a tablespoon of lemon juice, salt, pepper and a small glass of water. Boil with a lid for 20 minutes (check from time to time not to work in vain).

You will see that in the end you will not be able to preserve it in lard anyway, and this method of cooking ensures an even more crunchy crust (thanks to the butter). The sweet and sour red cabbage is spectacular both in taste and color and I think you will proudly introduce it as a substitute for puree or other garnishes.

* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.


Baked Cabbage With Baked Meat

It's not a Cluj cabbage, it's much better because I don't mix the meat in all the cabbage, I leave it whole in the middle of the tray to get a special steak flavor. Pour 2 cups of cabbage juice and two cups of water we can put from the water in which the ciolan boiled, put the lid and put the pot in the oven heated to 175 180 degrees for about 1 hour and a half. Put the sauerkraut in the water to desalinate even the night before.

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Serve with polenta and sour cream.

Baked cabbage with baked meat. The cabbage is added in 3 4 tranches, each tranche being added after the previous one has decreased. You can use meat that you like here, I made it with chicken legs, but it also goes well with pork and beef. Cut the finely chopped cabbage with a knife or using a grater. The meat is washed, peeled and cut into pieces.

Heat the oil in a large pan and add the cabbage, stirring often. After this time has elapsed, take it out of the oven and pour the tomato juice and put it back in the oven for 30 minutes. Don't forget that I'm waiting for you on the facebook page of the blog here or in the discussion group of the blog here and if you want to be up to date with the new recipes, I invite you to subscribe here. The food is ready when the cabbage is boiled and the water has dropped.

I took out the pot from time to time and mixed it if necessary, add more water. These are optional and are added later after the first 30 minutes of baking. I put the meat cut into pieces, cabbage, thyme, bay leaves, pepper and very little salt because the cabbage is salty, I put about 500 ml of water and I put the cabbage in the oven for 2 hours. Cabbage a cluj family recipe.

In the rest of the country, put some tomato broth or red broth in a jar of sweet cabbage. More recipes with cabbage can be found here. Sprinkle with a pinch of salt and fry in the remaining oil from the frying pan. Serve hot with sour cream.

Ever since I started making the duck recipe with baked cabbage, we couldn't get enough of it, just yesterday I had a tour and I enjoyed it with the whole family. If you don't have chopped sauerkraut in a jar, chop the sour cabbage and mix it with a grated carrot. The simple recipe for healthy and very delicious cabbage melts in your mouth and is not crushed as it is done in a cauldron. That is, twice a year, the sarmales are made at most once in the summer with scalded sweet cabbage and sour with fresh tomatoes.

Cabbage with minced meat placed in layers with rice and sour cream is made more often in our house than stuffed cabbage. Season with salt and pepper. A kind of sarmale spread in the oven. Cabbage with minced meat in the oven.

I also recommend cabbage with kaizer carp on cabbage cabbage with duck meat or cabbage a la cluj. Fry the pieces of meat in oil in a saucepan with a thicker bottom. Pickled cabbage with baked pork elena butuc. The recipe for baked cabbage can also be a vegan fasting recipe if we give up meat and smoking.

Sprinkle black pepper and thyme salt on each tranche. The cabbage is washed, cleaned and cut into slices. The only problem with this cabbage dish is that it is harder to find duck meat or it is a bit more expensive.


Duck with baked cabbage, brandy and house wine

I stay a little longer in his earthly world Radu Anton Roman, I admit that my heart stopped when I read that a duck with cabbage put in the oven is allowed to go after you with brandy. My heart was full of joy, in that sense, that I'm kind of walking around with brandy, you know me, rachiu is my second name. Well, brandy, brandy, for me now they are the same and I promise I know the differences, which we will talk about in a future episode.

It's about simplicity again, because that's how Radu Anton Roman is, a simplist in the complexity of his work, but it's especially about the duck meat, which I still find quite little used in Romanian cuisines. Or far too little for what it deserves. Look, for example, in these ordinary neighborhood butchers, which can be a very good landmark, I don't even remember ever seeing duck for sale. But leave the restaurants and butchers on the corner of the block, tell me how many of your last culinary visits you made to your friends were put on the table by those people.

So to give the cabbage duck a chance, you need to fix this short list of ingredients below. Which is roughly like Radu Anton Roman's. But at the bottom of the explanations, comes my contribution. I hope that clear and convincing enough to look for each of you then the golden duck.

INGREDIENT:

  • a more plump duck
  • 4-5 tablespoons goose fat
  • 1.5 kg of sweet cabbage
  • a glass with a good brandy (we promised to talk about the differences between brandy and brandy, now we focus on this strong glass, which can be with brandy, if it is of good quality, and would be good to be)
  • 2 glasses of wine, Radu Anton Roman says that sweet, I say that semi-dry would be just as good
  • 1-2 sprigs of thyme
  • 1-2 tablespoons of honey
  • 40-50 g butter
  • salt, pepper and paprika

First of all, let's start from the premise that you already have a cast iron pot with a lid. It's been a good year since I said here that a cast iron pot with a lid is essential in the life of any responsible person.

The duck is washed, dried well with absorbent paper, then rubbed with salt and paprika, including inside it.

The lard is heated in a pot, on the fire, hot flame, and when it has warmed up, the wheel duck is passed until it acquires a hue-brown color. A clarification is required here. 4-5 tablespoons of lard may seem like a lot, but I assure you that's not the case. After the duck is sufficiently perplexed here, remove most of the lard, then you will harden the cabbage. And don't worry here either, it's not much, even if it looks like a puddle of lard, it will be gradual ingestion of cabbage, you won't even catch that you had it in the pan.

Next, put in the pot, next to the duck, half the wine and the brandy. But you roll the duck first with honey and chopped thyme. Put the pot in the oven, covered, at a maximum of 180 degrees, maybe even less, and along the way you take out and grease the duck with lava made of wine, brandy and what else drains there. Grease several times.

In the meantime, take care of the cabbage, which you finely chop and fry for about 15 minutes in the remaining lard. In this process of hardening the cabbage, all you have to do is add the remaining wine and some salt. You can even put the paper, on the word that it helps.

When it's almost ready, take the pot of duck out of the oven, put the cabbage wheel around it, put the lid on and put it in the sauna for about 10 more minutes.

And in the end you do. Put the lid down, put pieces of butter on the back of the duck, put it in the oven, also without a lid, and leave it as long as you want, but be careful not to burn the food. I would recommend at least another 10 minutes.

Throw dill over the cabbage and see if you have any brandy left. Even if it's a little cold, the more your soul will receive the blessed communion happier.


Duck legs on cabbage

Ingredients
cabbage - 1/2 piece approx. 1,200 gr
duck legs - 2 pieces
onion - 1 piece
tomato juice - 100 ml
dill - 1 bunch, fresh
olive oil - 50 ml
garlic - 3 puppies
bay leaves - 2 pieces
pepper - to taste
salt - 2 teaspoons
sweet paprika - 1/2 teaspoon
peppercorns - a few pieces, red
hot peppers - 1 piece
thyme - a few twigs, green


Finely chop the sweet cabbage and rub well with salt. If you use sour cabbage, you should put it in the evening the night before. It depends on the cabbage.

Season the duck legs with salt, pepper, paprika, crushed garlic and massage with a few drops of oil. Leave it like this until it's their turn.


Finely chop the onion and dill.


Heat the rest of the oil in a saucepan and cook the finely chopped onion for 5-7 minutes until soft.
Add the cabbage and let it soften for 10 minutes.
Then season with pepper (it's already salty), paprika, bay leaves, add green dill, tomato juice and a few sprigs of thyme. Leave it on the fire for another 10 minutes.


Move the cabbage in a dish of embarrassment (or you can leave it in the pan in which you cooked the cabbage). The pepper is hidden in the cabbage.
Pour half a glass of water over the cabbage, arrange the thighs and sprinkle the red pepper over them.
Cover the dish with aluminum foil and put in the hot oven for an hour.
After that hour, remove the foil and let it brown for another 30 minutes.

Duck legs on cabbage Duck legs on cabbage
Serve hot with a lot of appetite and possibly polenta.


Baked duck on hardened cabbage - a classic delicacy with a special taste

  • Baked Duck on Cabbage (Maria Matyiku / Epoch Times) Baked Duck on Cabbage

This traditional dish is perfect for a special family meal but also for guests, parties or holidays. In addition to the browned, tender and juicy meat, you will finally get the best hardened cabbage, because it cooks slowly in the fat left by the duck, enriching its taste at the same time.

Ingredient:

1 large duck of about 1.5 - 2 kg,

1 apple for stuffing (or a few prunes),

1 fresh cabbage (can be substituted with sauerkraut if not available),

1 cup tomato juice (broth),

1 teaspoon paprika,

a few sprigs of thyme

Preparation:

The duck is being prepared first. It cleans well of the stumps and excess fat inside, on the skin of the neck but especially the section on the tail, where it keeps its fat reserve, which has a pronounced odor and can compromise the taste.

Wash the duck, then wipe well with paper towels. It is then seasoned with salt and pepper, both inside and out.

Inside the duck put a few sprigs of thyme, and an apple or a few prunes for flavor, after which the opening is sewn with food thread or tightened with toothpicks.

Then place the duck with the chest down to tie the legs together. The same is done with the wings, to prevent both the deformation of the body during preparation and the excessive browning of the extremities of the legs and wings.

Grease the duck with a tablespoon of oil, then sprinkle with dried thyme and a little paprika.

The oven is preheated to 200 ° C.

Continue with the preparation of the cabbage: Both the sauerkraut and the fresh one are cut faithfully.

Finely chop the onion and pepper, then place in a large pan to which a tablespoon of oil is added.

After a few minutes, when the onion begins to become glassy, ​​add the chopped cabbage one by one and continue cooking until the cabbage begins to leave liquid.

Add the broth, salt if needed (salted cabbage is salted), a little pepper and ground thyme. After all the ingredients are homogenized, take the cabbage off the heat and place it in the dish in which the duck is cooked.

Place the duck face down on the cabbage bed. The vessel is covered with a lid, or in its absence, with a sheet of baking paper, over which an aluminum foil is placed.

Put the pot in the oven, and after half an hour, the fire is reduced to 180 ° C. Continue cooking over low heat.

When the back of the duck is browned, the duck turns its chest up. From time to time, pour the juice from the pan over the duck with a spoon.

After about an hour and a half, remove the dish from the oven and check the meat for it. From this moment on, the vessel is left uncovered to brown the meat.

When ready, remove the duck from the oven, remove the threads with which the opening was sewn from the filling, as well as from the legs and wings.

In the end, you will get a tender and very tasty steak. Duck on hardened cabbage is preferably served with polenta and peppers. We wish you great appetite!

Note: As a guide, the cooking time of the duck can be calculated as follows: 40-45 minutes for 1 kg 25 minutes for browning, temperature at 180 ° C. If you cook at lower temperatures, the cooking time will be longer.


Duck legs with baked sauerkraut

ingredients
(for 2 persons)
& # 8211 2 duck legs
& # 8211 1 piece sauerkraut
& # 8211 200 ml dry white wine
& # 8211 4 tablespoons olive oil
& # 8211 100 ml broth
& # 8211 2 bay leaves
& # 8211 thyme
& # 8211 marar
& # 8211 peppercorns
& # 8211 sare
& # 8211 ground pepper

Method of preparation
Wash the cabbage in several waters and chop it finely, finely. We wash it again and squeeze it well. Grease a smaller tray or a bowl of Jena with 1 tablespoon of olive oil. We place the cabbage. Sprinkle with spices (dill, thyme, bay leaves, peppercorns) and mix well. Pour the broth and the rest of the olive oil. Cabbage should no longer be salted. Place the salted and peppered duck legs on top. Add the wine and put in the oven heated to 220 degrees. From time to time we sprinkle the thighs with the juice from the tray. Leave for about 1 hour and 30 minutes.


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It is a dish from the Oltenia area, a wonder! A duck on cabbage cooked according to the book is a true symphony of tastes, it is said that it is a food that you do not want to share with anyone :)))

I make it according to my grandmother's recipe. Obviously, my grandmother didn't have an electric oven to teach me the temperature levels for the different stages, but I also updated those tips I received in my adolescence and it turned out perfectly.

Ingredient:

a duck (preferably house.) of 2-2.5 kg

2 teaspoons honey (optional)

2 tablespoons tomato paste 9eu I have homemade broth, made a little thicker)

2-3 slices of smoked bacon (optional)

I don't know if this is the usual way, but my grandmother made a brine with a level spoon of salt in 1 liter of water and kept the duck for a few good hours (I kept it from evening to morning). The meat will draw as much salt as it needs. Then remove the duck, whisk it well with a dry kitchen towel and leave it for half an hour at room temperature.

Grease it all over the surface with lemon juice, let it simmer for another 10 minutes. Cut it on the back and chest (only the skin, not the meat). Grease your palms well with oil and grease it with your hands - just to create a sticky surface for spices, it has enough fat not to need extra oil. Then put it with black pepper and a little salt (anyway the meat pulled from the brine) outside and inside.

Put it in a tray with absolutely nothing, cover with a lid or aluminum foil and put it in the hot oven at 210 degrees for 15 minutes. After this quarter of an hour, lower the temperature to 170 degrees and let the duck bake without walking on it for 100 minutes.

Meanwhile: chop the cabbage a little, cook for a little over 20 minutes, with a little oil, paprika, pepper, a little salt, a sprig of thyme, bay leaves and tomato paste. Now add the slices of smoked bacon, if you wish (I always use them).

After 100 minutes, remove the tray, remove the foil. Carefully remove the duck from the tray, set it aside. Remove from the pan the juice and fat drained in a bowl (you will need to add a little during cooking), leave only about 2 tablespoons, add the cabbage and mix well. Then make a bed on which to place the duck, cover with foil and bake again for 90 minutes, also at 170 degrees. Half an hour later, walk to the tray to see if you still need to add a little of the previously drained fat. Here is an observation: if it is the trade rate, this stage is enough to last an hour. If it is the poultry rate, leave it for an hour and a half, the poultry are firmer to the meat.

After an hour remove the tray, remove the duck very carefully separately on a plate, mix the cabbage, make an empty space in the middle, put the duck on the belly (I know, it seems complicated, but it's worth it :))))) and put in the oven with the tray uncovered for 15 minutes. Grease the back of the bird with the stored fat with a brush before inserting the tray into the oven.

After 15 minutes, repeat the operation, now put the bird on its back, with its chest up.

After another 15 minutes, remove the tray etc etc but now another brushing follows, do it with honey mixed with a teaspoon of lemon juice and raise the temperature to 180 degrees.

After another 15 minutes, the last maneuver, this time the bird is put upside down, brushed with honey and leave for another 15 minutes, to make the crust on the front.


Video: Roasted Duck Leg with Red Cabbage and Mashed Potatoes Recipe. Tasty Mashed Potatoes with Chives


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